Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.2.190

Effects of Pressure Assisted Freezing on Physicochemical Properties of Pork  

Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.27, no.2, 2007 , pp. 190-196 More about this Journal
Abstract
This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at $-60^{\circ}C$, and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE $L^*-\;and\;b^*-value$ increased with increasing pressure level, while CIE $a^*-value$ decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.
Keywords
pressure assisted freezing; pork; physicochemical; post-rigor;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 6  (Related Records In Web of Science)
Times Cited By SCOPUS : 6
연도 인용수 순위
1 Bridgman, P. W. (1912) Water in the liquid and five solid forms under pressure. Proceed. Am. Acad. Art. Sci. 47, pp. 441-558   DOI
2 Chevalier, D., Sentissi, M., Havet, M., and LeBail, A. (2000) Comparison of air-blast and pressure shift freezing on norway lobster quality. J. Food Sci. 65, 329-333   DOI   ScienceOn
3 Fernandez, P. P., Otero, L., Guignon, B., and Sanz, P. D. (2006) High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model. Food Hydrocolloid 20, 510-522   DOI   ScienceOn
4 LeBail, A., Chevalier, D., Mussa, D. M., and Ghoul, M. (2002) High pressure freezing and thawing of foods: a review. Int. J. Refrig. 25, 504-513   DOI   ScienceOn
5 Macfarlane, J. J. (1985) High pressure technology and meat quality. In: Developments in meat science. Lawrie, R. (ed.), Elsevier, NY, Vol. 3, pp. 155-184
6 Schluter, O., George, S., Heinz, V., and Knorr, D. (1998) Phase transitions in model foods induced by pressure-assisted freezing and pressure-assisted thawing. Proceed. IIR Int. Conf, Sofia, Bulgarie, pp. 23-26
7 Sonntag, R. E., Borgnakke, C, and Van Wylen, G J. (1998) Fundamentals of thermodynamics. 4th ed, John Wiley and Sons Inc., NY, pp. 472-520
8 Srinivasan, S., Xiong, Y L., Blanchard, S. P., and Tidwell, J. H. (1997) Physicochemical changes in prawns (Machro-brachium rosenbergii) subjected to multiple freeze-thaw cycles. J. Food Sci. 62, 123-127   DOI   ScienceOn
9 Lakshmanan, R., Miskin, D., and Piggott, J. R. (2005) Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing. J. Sci. Food Agric. 85, 655-661   DOI   ScienceOn
10 Iwasaki, T., Noshiroya, N., Saitoh, N., and Yamamoto, K. (2006). Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty. Food Chem. 95, 474-483   DOI   ScienceOn
11 Knorr, D., Schluter, O., and Heinz, V. (1998) Impact of high hydrostatic pressure on phase transitions of foods. Food Technol. 52, 42-45
12 Ko, S. H., Hong, G. P., Park, S. H., Choi, M. J., and Min, S. G. (2006) Studies on physical properties of pork frozen by various high pressure freezing process. Korean J Food Sci. Ani. Resour. 26, 464-470   과학기술학회마을
13 Smeller, L. (2002) Pressure-temperature phase diagrams of biomolecules. Biochim. Biophys. Acta. 1595, 11-29   DOI   PUBMED   ScienceOn
14 Carlez, A., Veciana-Nogues, T., and Cheftel, J. C. (1995) Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm. -Wiss. u. -Technol. 28, 528-538   DOI   ScienceOn
15 Chourot, J. M., Boillereaux, L., Havet, M., and LeBail, A. (1997) Numerical modeling of high pressure thawing: Application to water thawing. J. Food Eng. 34, 63-75   DOI   ScienceOn
16 Ikeuchi, Y, Tanji, H., Kim, K., and Suzuki, A. (1992) Mechanism of heat-induced gelation of pressurized actomyosin: Pressure-induced changes in actin and myosin in actomyosin. J. Agric. Food Chem. 40, 1756-1761   DOI
17 Park, S. H., Ryu, H. S., Hong, G. P., and Min, S. G. (2006) Physical properties of frozen pork thawed by high pressure assisted thawing process. Food Sci. Technol. Int. 12, 347-352   DOI
18 Jung, S., Ghoul, M., and De Lamballerie-Anton, M. (2003) Influence of high pressure on the color and microbial quality of beef meat. Lebensm. -Wiss. u. -Technol. 36, 625-631   DOI   ScienceOn
19 Cheftel, J. C. (1995) Review: high pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1, 75-90   DOI
20 Farouk, M. M., Wieliczko, K. J., and Merts, I. (2003) Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci. 66, 171-179   DOI   ScienceOn
21 Montero, P., Fernandez-Diaz, M. D., and Gomez-Guillen, M. C. (2002) Characterization of gelatin gels induced by high pressure. Food Hydrocolloid 16, 197-205   DOI   ScienceOn
22 AOAC. (1990) Official Methods of Analysis of AOAC Intl. 15th ed., Association of Official Analytical Chemists, Washington, DC, pp. 931
23 Hong, G. P., Park, S. H., Kim, J. Y., Lee, S. K., and Min, S. G. (2005) Effects of time-dependent high pressure treatment on physico-chemical properties of pork. Food Sci. Biotechnol. 14, 808-812
24 Lullien-Pellerin, V. and Balny, C. (2002) High-pressure as a tool to study some proteins' properties: conformational modification, activity and oligomeric dissociation. Inn. Food Sci. Emerg. Technol. 3, 209-221   DOI   ScienceOn
25 Macfarlane, J. J., McKenzie, I. J., Turner, R. H., and Jones, P. N. (1981) Pressure treatment of meat: Effects on thermal transitions and shear values. Meat Sci. 5, 307-317   DOI   ScienceOn
26 Knorr, D., Heinz, V., and Buckow, R. (2006) High pressure application for food biopolymers. Biochim. Biophys. Acta. 1764,619-631   DOI   PUBMED   ScienceOn
27 Morild, E. (1981) The theory of pressure effects on enzymes. Adv. Protein Chem. 34, 93-166   DOI
28 Tsai, S. J., Unklesbay, N., Unklesbay, K., and Clarke, A. (1998) Water and absorption properties of restructured beef products with five binders at four isothermal temperatures. Lebensm. -Wiss. u. -Technol. 31, 78-83   DOI   ScienceOn
29 Angsupanich, K. and Ledward, D. A. (1998) High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63, 39-50   DOI   ScienceOn
30 Hong, G. P., Park, S. H., Kim, J. Y., Ko, S. H., and Min, S. G. (2006) Effects of salt, glucono-a-lactone and high pressure treatment on physico-chemical properties of restructured pork. Korean J. Food Sci. Ani. Resour. 26, 204-211   과학기술학회마을
31 Tonello, C. (1999) Dix ans de hautes pressions vers des pro-duits vraiment nouveaux. Technol. Process. 1148, 56-57
32 Cheftel, J. C. and Culioli, J. (1997) Effects of high pressure on meat: a review. Meat Sci. 46, 211-236   DOI   ScienceOn